Ingredients
3
3 servings
- •½ lb private selection argentine shrimp, frozen
- •2 tablespoons olive oil
- •1 garlic, minced
- •½ teaspoon kosher salt
- •pepper, to taste
- •1 teaspoon lemon zest
- •4 cups mesclun greens
- •½ cup quinoa, cooked
- •½ cup cherry tomato, halved
- •½ cup avocado, diced
- •¼ cup chickpeas, roasted
- •2 tablespoons scallions, sliced, white part only
- •1 tablespoon shallot
- •2 tablespoons apple cider vinegar
- •1 tablespoon honey
- •2 tablespoons dijon mustard
- •kosher salt, to taste
- •pepper, to taste
- •½ cup olive oil
Instructions
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 689
- Carbohydrate: 35g
- Fat: 52g
- Fiber: 14g
- Protein: 22g
- Sugar: 9g
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